Goi Bo (Spicy Beef Salad)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons soy sauce
- 2tablespoons white or balsamic vinegar
- 1tablespoon mirin
- 2tablespoons chili sauce
- 8ounces sirloin steak, seasoned to taste with salt and pepper
- ¼cup fresh basil leaves, preferably purple, coarsely chopped
- 1stalk lemon grass (use the tender purple part) or 1 tablespoon lemon thyme leaves
- ⅛cup onion, thinly sliced
- 1cucumber, thinly sliced
- ½head of iceberg lettuce, shredded
- ¼cup bean sprouts
- Unsalted roasted peanuts to garnish (about ½ cup)
Nutritional analysis per serving (2 servings)
556 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 37 grams protein; 1193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the soy sauce, vinegar, mirin and chili sauce. Set the mixture aside.
- Step 2
In a saute pan or wok, sear the steak on both sides until rare or medium rare. Remove from heat and slice thinly. Toss with the basil leaves, lemon grass and onion. Set aside.
- Step 3
In a separate bowl, toss together the cucumber, lettuce and bean sprouts. Put greens evenly divided on two plates. Top with sliced sirloin mixture. Pour the sauce on top, and then sprinkle with the roasted peanuts.
Private Notes
Comments
I had no bean sprouts but added some red bell pepper for color & crunch. Also, didn’t have lemon grass, but it was still very good. Quite a refreshing salad & a good way to use left over steak.
Excellent. The dressing sauce is outstanding. I did add a bit of brown sugar to round up the tartness of the sauce a bit. Will do it again.